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Bite When the
Temperature is Right
Julie A. Albrecht, Extension Food Specialist
Sarah E. Purcell, Extension Educator
Cindy M. Brison, Extension Educator
Andrea S. Nisley, Extension Educator
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Objectives
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Identify different thermometers
Use the right thermometer for the right situation
Calibrate a bimetallic stemmed thermometer
Check the temperature of foods with a thermometer
using the cooking temperature chart
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Why use a thermometer?
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Microorganisms (“germs”) cause foodborne illness
Examples are:
 E.coli O157:H7 in ground meat
 Salmonella in poultry products
Proper temperature is needed to kill these
microorganisms to prevent foodborne illness
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Why use a thermometer?

A study conducted at Kansas State University found:
 Ground beef may turn brown before it is cooked
to 160 degrees F.
This is NOT a safely cooked hamburger
even though it is brown inside.
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Ground beef may be pink when it reaches 160
degrees F.
This IS a safely cooked hamburger
even though it is pink inside
Source: http://origin-www.fsis.usda.gov/PDF/Thermometers_Are_Key_FactSheet.pdf
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Why use a thermometer?
The study at Kansas
State University found:
1 out of every 4
hamburgers turns
brown before it is
cooked to a safe
internal temperature
(160 degrees F)
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Checking food for doneness
 Consumer research indicates people use
different indicators for doneness
 Color – not pink
 Juices run clear
 ‘Wiggling’ the leg of the turkey
 Only safe way to determine doneness is a
thermometer
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Benefits of using a Thermometer
 Food is cooked to an internal temperature to
kill the microorganisms – FOOD is SAFE
 Avoid overcooking food
 Meat and poultry products are tender and moist
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Types of Thermometers
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Bimetallic-coil Thermometer
Meat Thermometer
Digital Thermometer
Thermistor Thermometer
Thermometer Fork
Liquid filled
Disposable single-use Temperature Indicators
Appliance Thermometers
• Refrigerator/Freezer Thermometer
• Oven Thermometer
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Bimetalic-Coil Thermometer
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Meat Thermometers
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Digital Instant Read
Oven Cord Thermometers
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Digital Food Thermometers
Thermistor Thermometer (not oven safe)
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Thermometer Fork
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Liquid-filled Thermometer
Candy Thermometer
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Disposable Single-use
Temperature Indicators
Sometimes referred to as
Time-Temperature Indicators
(TTI)
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Appliance Thermometers
Refrigerator/Freezer Thermometers
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Oven Thermometer
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Safe Cooking
Temperatures
Ground beef
160 degrees F
Ground chicken/turkey
165 degrees F
Whole chicken/turkey
165 degrees F
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Where to insert the Thermometer
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Where to insert the Thermometer
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Clean Your Thermometer
After every use:
• Check the manufacturer’s directions
• Most thermometers cannot be submerged in water
• Wash thermometer probe with soap and water
• Thermometers can be sanitize by placing probe in a
solution of 1 tsp bleach/ gal of water
OR wipe with purchased alcohol pads
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Calibrating a thermometer
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Extension is a Division of the Institute of Agriculture and Natural
Resources at the University of Nebraska–Lincoln cooperating with the
Counties and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide
with the nondiscrimination policies of the University of Nebraska–Lincoln
and the United States Department of Agriculture.
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